Why I Pressure Cook My Grains

A couple of years ago I started reading a book called The Plant Paradox.  One of the big takeaways was that plants all have a type of protein called a lectin. Humans have been exposed to some of these proteins for a very long time and have virtually no negative reactions too.  Others are still relatively new to our systems and cause all kinds of problems.

 

This is important because one of the negative effects of some lectins is damage to the gut wall. Damaged gut walls, otherwise known as leaky gut, can lead to all kinds of problems not the least of which are autoimmune diseases.  I was diagnosed with psoriasis as a teenager and up until the last 2 years have had to deal with the dry patches of skin. After reading The Plant Paradox I made a few changes that have helped me clear my skin about 90%.

 

By far the biggest change was buying an Instant Pot pressure cooker. You see, pressure cooking grains like rice and quinoa, legumes like lentils and beans and certain other plants (primarily tomatoes) creates enough heat to neutralize the harmful lectins in theses foods and prevent them from damaging the gut lining.  I think this one change was the most impactful and credit it the most with my own healing.  Of course there were other factors but let me tell you when I do eat non pressure cooked foods I know are loaded with lectins I feel it almost instantly and usually for the next 12-24 hours. This is why I always pressure cook my grains.  It has made a world of difference in my health.

 

Looking to make changes in your own diet? Call my office at 715-246-7500 or message us on Facebook. We can help you set up a diet and talk about foods to help you feel better!

Austin EricksonAbout the Author

Dr. Austin Erickson is a chiropractor with offices in Glenwood City and the 4 Corners near New Richmond, Wisconsin. He is an expert at combining chiropractic treatment with nutritional advice to achieve excellent results. He has cured himself of psoriasis and autoimmune related arthritis using his protocols. Connect with him on Twitter and Google+

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